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QUINOA

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Find the complete article and many more in this issue of PlantBased - Mar-18
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About PlantBased

As we march into March — spring is just around the corner and I can’t wait! Finally, the evenings are starting to get noticeably lighter and the weather is ever so slightly less bitter. Our beautiful countryside is beginning to regain its colour and everything feels that bit more positive. March brings with it Mothering Sunday and the chance to say thank you to our amazing and hard-working Mums, for those of us lucky enough to have them in our life. It can be easy to get caught up the year-round, and forget to show your appreciation to those closest to you, so on this day it is a great opportunity to do just that. If you want to treat your Mum on Mother’s Day, find our impressive spread on P.28 and gift inspiration. Strictly fans: listen up! You’re not going to want to miss our chat with former Strictly Come Dancing star and newly vegan Kristina Rihanoff. I adore Strictly and love how it manages to unite the whole family like no other television show can — so speaking to Kristina has been a personal highlight this month. We also got the chance to catch up with US-based chef Chloe Coscarelli. Chloe isn’t a newcomer to the vegan scene, but her recipes are notorious for being delicious. Moving on from the phenomenal success of her restaurant chain by CHLOE., Coscarelli is back with a new cookbook and full of fresh ideas. Find our interview from. On the recipe front, we’ve got a great selection this month. With easy plant based snacks on for when you get peckish in front of the TV, a collection of our favourite quinoa recipes, and we’ve focused on purple sprouting broccoli for our ‘In Focus’ section. Have a wonderful and positive month.

Other Articles in this Issue


PlantBased
As we march into March — spring is just around the
There are huge benefits to your health from eating a plant based diet. Don’t just take our word for it though, we’ve got an impressive line-up of experts to give you all the facts about the advantages of plant based living.
REGULARS
A round up of the latest plant based food, product news, and gadgets
OUR PICK OF THE BEST ON THE PLANT BASED SCENE
Here are five foods to help you get a better night’s sleep
Our resident chef Katy is on hand to answer any of your plant based food-related questions. Got a question you want answering? Write to chef@plantbasedmag.com for the chance to get your question on these pages.
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various plant based eateries to bring you this month’s hot spots.
You can’t have one without the other
It may not be the healthiest of states to be vegan in, but as Nick Abell finds, it tastes pretty great
MOTHER’S DAY AND WHAT IT MEANS TO ME
KEEN TO CONQUER QUINOA? TRY THESE TRUSTY TECHNIQUES
BUT WHAT CAN I DO WITH PURPLE SPROUTING BROCCOLI?
Veronika Powell MSc, Viva!Health
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Professional dancer Kristina Rihanoff reveals all about her sudden change to a plant based diet, life after Strictly and her favourite Russian dish made vegan
Dr. Michael Greger explains the role of a plant based diet in relation to health
What are the benefits to eating local, seasonal produce?
Vegan royalty Chloe Coscarelli is back with a brand new cookbook
THIS BIRMINGHAM-BASED PERSONAL TRAINER SHARES HIS EXPERIENCE OF TWO YEARS OF PLANT GAINS
Deni Kirkova reports on the processes involved in producing walnuts and why you should be eating more of the underrated nut
RECIPES
Guiding you through each step of the process
Calories 168, Fat 8.4g, Saturates 1.6g, Carbohydrates
Can’t decide what to buy your mum this Mother’s Day? Here are some of our top picks for gift inspiration.
• 1× 400g tin chickpeas in water, drained and liquid
Subscribe to PlantBased this month for just £45.00 and receive FREE 4 Perfect Pea Protein Sachets from Nuzest worth £11.96
• 1 × 500g tin (approx) young green jackfruit in brine
Recipe and image supplied byMy Vegan Travels by Jackie
It’s easy to swap out your non-vegan food. Here’s our favourite and easy plant based snacks.
• 200g (3 cups) wide, flat rice noodles, soaked in
• 150g (1 cup) cashews, soaked in hot water for 30
1 Place all the crust ingredients into a food processor
• 150g (3 cups) grated carrot (or carrot pulp from
1 Add all the ingredients to a high performance blender
• 1× 410g can lentils, drained and rinsed, or 115g
• 70g (½ cup) sunflower seeds + more to sprinkle on
Quinoa Recipes
1 Place all the chilli ingredients into a very large
1 Place the quinoa, bouillon and 350ml water in a saucepan
1 In a small bowl, mix together the chia seeds and
Broccoli Recipes
SPAGHETTI WITH PURPLE SPROUTING BROCCOLI, CHILLI AND
• 450g (1lb) purple sprouting broccoli, washed and
• 300g (1 ¾ cups) purple sprouting broccoli, washed
1 Place the bulgur wheat in a large bowl and pour over
California Walnut Recipes
• 120g (1 cup) California walnuts, plus 16 whole walnuts
2 Line a flat baking tray with baking paper, place
1 Place the walnuts into a mixing bowl and pour over
Banana recipes
1 Preheat the oven to 180°C (Gas Mark 4, 356°F) and
1 Chop the frozen bananas into 1 cm (½ in) rounds and